Chorizo and Mussels in Tomato-Wine Broth

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish is so good. Love the fennel in it with the spice of the chorizo. Add good crusty dipping bread and a salad and its an easy meal. Also good as an appetizer in place of soup.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG!!! This was an excellent recipe. You know it was a hit when my husband yummed all thru dinner and kept saying 'this is the best mussel recipe' that I have made. Here, in Holland, mussels are cultivated locally, so during mussel season we like to enjoy them for dinner two to three times a month. So for variety, I try new recipes frequently. I am sure this recipe will be requested now quite often by my husband. I followed the directions as stated with only 2 additions. I added 1/4 tsp red pepper flakes, to add a bit of a zip. And once the mussels were done I removed them to the bowls, then added to the pan with juices the sausage and 1/4 cup heavy cream more. I brought the mixture to a boil and simmered for 5 minutes to reduce the liquid. I then poured the mixture over the top of the mussels in the bowls. Make sure you have plenty of french bread to soak up the lovely juice. The recipe was nothing short of awesome. Thank you Emeril for an amazing recipe we thoroughly enjoyed!